Preparation time: 50 minutes
: Wash, peel and cut the potatoes into smaller pieces then cook in salted water. Strain and allow to cool before feeding through a potato press. Combine the puree with the other ingredients and knead to obtain a compact dough.
: Skin and debone the fillets. Place into a blender and shred with the other ingredients to make a fine paste.
: Roll out the potato dough to a thickness of approx. 0.3 cm, and use a round cutter (or a glass approx. 6 cm in diameter) to cut into rings. Stuff the filling into a piping bag and inject matching doses into the middle of the individual cut-out potato dough rings. Once completed, fold the dough over into half-moon shapes, taking care to seal the ends.
: Cook the potato dumplings in boiling salted water for about 3 minutes. Meanwhile, heat a pan allowing the butter to melt and sauté the capers, Taggiasche olives and courgette strips together. Place the contents onto the cooked dumplings and serve.
Potato and Spelt Gnocchi filled with fresh river trout from the Passeiertal Valley, capers, courgettes and Taggiasche olives